Cocktails

Ingredients

2 sprays of @absinthe_absente to coat the glass

2.5 oz. **Radish-washed gin (I used @hendricksgin for its cucumber notes)

.5 oz. **dill infused dry vermouth

.5 oz olive brine

•Add the gin, vermouth and olive brine to a mixing glass filled with ice and stir until ice cold. •Strain into a chilled cocktail glass and garnish. **for the Radish washed gin I did a quick infusion using @hendricksgin and fresh radishes in a iSi cream whipper. When you insert a nitrous oxide cartridge, it Charges the whipper creating pressure and facilitating the extraction of flavors In a quicker time frame than traditional infusing. I used the same technique for the dill infused vermouth Blanc. By: @boozy_bartender aka Laura Pica

Ingredients

Absinthe Absente refined

black blended rum

black blended overproof rum

column still aged rum

fresh orange juice

honey syrup

fresh lime juice

roughly crushed ice

Flash blend. Open pour. Mint or orchid garnish. By: @avalonhomebar

Ingredients

1 Dash Grande Absente 138 Absinthe

1 Dash Angostura Bitters

1 1/2 oz Bespoken Dark Rum

1/2 oz Wray & Nephew Overproof 126 Rum

1/2 oz Freshly Squeezed Lime Juice

1/2 oz Liberandco Passionfruit Syrup

1/2 oz JDT Velvet Falernum

Garnish Cocktail Garnish Co Dehydrated Lime, Pineapple, Lemon, Maraschino Cherry, Flip Flops pick, Umbrella, SurfSideSips glass “bamboo” straw Preparation Add all but the garnishes to a cocktail shaker along with a small amount of pebble ice and whip shake until the pebble ice is gone. Double strain into a chilled Riedel highball (or tiki) over fresh pebble ice, then go to town garnishing it with CocktailGarnshCo Dehydrated fruit & a Maraschino Cherry. Finish with a SurfSideSips glass straw. By: Vincent Mangelli

Ingredients

A bar spoon of Absinthe Absente Refined

1 Oz Signature

3/4 Oz Swedish punsch

1/4 Oz overproof rum

1/2 Oz Velvet Falerum

1 Oz three citrus and mint leaf juice

1/2 Oz cinnamon syrup

A dash of Lemon cinnamon bitters

Garnish with freeze dried strawberries, fresh blueberries , @thecocktailgarnish grapefruit , and mint leaves. Cocktail Credits: @mixwithmarie

Ingredients

3 @absinthe_absente Absinthe sprays to coat the glass

.75 oz. Empress gin

.75 oz. Lillet blanc

.75 os. Orange liqueur

.75 oz. Fresh lemon juice

1 dash mint water

Spray your glass with absinthe and set aside. Meanwhile, build your cocktail by adding the rest of the liquid ingredients in a shaking tin over ice. Shake vigorously until well chilled and strain into your coupe. For your Absinthe & Vanilla foam: add egg whites, vanilla syrup and 1 barspoon of Absinthe into a shaker and dry shake until whipped and foamy. (You can also use an iSi Cream dispenser, Charge with n2O cartridge until a foam forms.) By: Laura Pica

Ingredients

25 oz Grande Absente

1.5 oz Rhubarb-Strawberry infused gin

25 oz extra bitter tonic

.75 oz fresh lemon

.5 oz Sage Infused

Shake vigorously in a shaker with ice, serve over crushed ice. Garnish with fresh rhubarb ribbon, strawberry & sage leaf By: Laura Pica

Ingredients

2 dashes Absinthe Absente Refined

1.5 oz. column still lightly aged rum

0.75 oz. aged Demerara rum

0.75 oz. hibiscus liqueur

1 oz. coconut cream

0.5 oz. fresh lime juice

0.5 oz. vanilla syrup

12 oz. roughly crushed ice

Combine all ingredients in a drink mixer tin. Blend for 5 seconds. Open pour into a double old-fashioned glass and garnish with a mint sprig. By: @avalonhomebar

Ingredients

1.5 oz Dry Gin XII

0.50 Lemon

0.50 Campari

Dash of simple syrup

5 watermelon mini chunks

Muddle 5 watermelon chunks in shaker. Pour ingredients into shaker and shake with ice. Strain and pour into highball glass. Garnish with watermelon chunk.